Curried Butternut Squash Soup

Recipe

Recipe (click to expand)

Ingredients

4

tablespoon

butter

2

cup

onions, yellow, chopped

4

teaspoon

curry powder

2

each

butternut squash

2

each

apples

3

cup

chicken stock

1

cup

apple juice

1

salt & pepper

1

each

granny smith apple

Directions:

Melt the butter in a pot. Add chopped onions and curry powder and cook, covered, over low heat until onions are tender, about 25 minutes. Meanwhile peel the squash (about 3 lbs). A regular vegetable peeler works best. Scrape out the seeds and chop the flesh.

When the onions are tender, pour in the stock, add squash and the 2 apples (peeled, cored and chopped). Bring to a boil. Reduce heat and simmer, partially covered, until squash and apples are very tender, about 25 minutes.

Pour the soup through a strainer, reserving liquid, and transfer the solids to the bowl of a food processor fitted with a steel blade, or use a food mill fitted with a medium disk. Add 1 cup of the cooking stock and process until smooth.

Return the pureed soup to the pot and add apple juice and additional cooking liquid, about 2 cups, until the soup is of desired consistency.